October, 2007

Letter From the Founder

Dear Friends,

Since Mirasol's founding in 1999, we have helped more than 500 women achieve recovery from anorexia, bulimia and compulsive overeating.

Many graduates of our program have asked us to organize a weekend retreat where they could hone their recovery skills, renew acquaintances with Mirasol staff and former clients, and recreate the supportive atmosphere they remember from their residence at Mirasol

We've been thinking about organizing a retreat for Mirasol alumni for at least a year, but we had to find the right time and place. Then a few weeks ago, we stumbled across the wonderful historic COD Ranch and Retreat Center. It has everything we were looking for: a secluded location minutes from Tucson with breathtaking mountain views, warm and inviting accommodations on the site of +100-year-old ranch, meals prepared by a four-star chef — and all this for a very reasonable price.

So we've set a date — March 7-9, 2008 — and we are busy working out the details for what we're sure will be a joyful reunion for former clients and Mirasol staff alike.

We're limiting it to 18 participants, and spaces are going quickly. To register or for more information, please contact the Mirasol Business Office at 520-546-3200 no later than November 15, 2007.

Warmly,
Jeanne Rust, PhD

Introducing the EDRECOVERY Blog and Podcasts!

Mirasol has launched its very first blog on the new EDRECOVERY web site, with practical advice on eating disorder treatment and recovery by Dr. Jeanne Rust and other members of the Mirasol staff. The blog includes a series of podcasts that you can download or listen to online.

Confetti Quesadillas with Shrimp

Mirasol is justly famous for its home-cooked meals, and many of our recipes are healthy variations of traditional Sonoran-style cooking. Here's a recipe that will bring back some very pleasant memories!

2 tbsp. butter or oil
2 C chopped onion
2 C corn kernels
2 cloves garlic, chopped
1 C chopped tomato
3 tsp. minced seeded jalapeno pepper or 1 can of diced green chilis
1 lb. shrimp, peeled and chopped
½ tsp. salt
8 flour tortillas (any type)
2 C shredded low fat part skim mozzarella cheese
2 C salsa

Heat butter in medium non-stick skillet over medium heat. Add onion, corn and garlic and sauté 30 seconds. Add tomato and jalapeno and sauté 4 minutes. Stir in shrimp and salt and sauté 3 minutes. Remove mixture from skillet.

Fill each tortilla with corn mixture and top with cheese. Fold in half. Repeat with all tortillas. Heat small amount of oil in non-stick pan and grill each tortilla till golden.

To serve, cut each tortilla into quarters. Serve with salsa.

Variation: Add 4 tbsp. of chopped cilantro.

Serves 8

This and other recipes developed by Mirasol's own chefs can be found in the Mirasol Cookbook available from Mercado Mirasol.